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Homemade Dill Refrigerator Pickles

These homemade refrigerator dill pickles are crisp, tangy, and packed with fresh garlic and dill flavor. They require no canning equipment and make a delicious addition to sandwiches, burgers, charcuterie boards, or as a refreshing snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 day 20 minutes
Servings: 8 People
Course: Side Dish
Cuisine: American
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds Kirby or pickling cucumbers
  • 2 cups water
  • 1 cup distilled white vinegar 5% acidity
  • 2 tablespoons kosher salt
  • 1 teaspoon granulated sugar
  • 4 garlic cloves peeled
  • 4 fresh dill sprigs
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon dill seeds optional
  • ¼ teaspoon crushed red pepper flakes optional

Equipment

  • 2 Quart Mason Jars
  • Medium Saucepan
  • Cutting Board
  • Chef's Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Wash the cucumbers thoroughly and trim a thin slice from the blossom end.
  2. Slice the cucumbers into spears, chips, or leave them whole if small.
  3. Divide the garlic, dill, peppercorns, mustard seeds, dill seeds, and red pepper flakes between two clean mason jars.
  4. Pack the cucumbers tightly into the jars.
  5. In a saucepan, combine the water, vinegar, kosher salt, and sugar. Heat until the salt and sugar dissolve completely.
  6. Carefully pour the warm brine over the cucumbers, making sure they are fully submerged.
  7. Allow the jars to cool to room temperature.
  8. Seal with lids and refrigerate for at least 24 hours before serving. For the best flavor, chill for 2–3 days.

Notes

Fresh pickling cucumbers produce the crispiest texture.
Fresh dill provides the best flavor.
Keep the cucumbers completely covered with brine.
Store refrigerated for up to 4 weeks.
The flavor continues to develop after the first day.